Photos like this one from Bliss are one of the reasons that I am addicted to Pinterest - I can look at gorgeous photos of food all day and then make the dishes that look yummy. Unfortunately, the food doesn't usually look quite as pretty when I make it - as you can see below:
My avocado pasta was a little less vibrant, so I added some breaded chicken to make things more exciting.
Here is another great photo from Closet Cooking of creamy artichoke bread (the idea being that your dip and bread are already in one place). Mine turned out delicious - creamy and cheesy and gooey - but not even pretty enough to take a picture.
I did have one success, though - this photo I took of a coconut chicken recipe with apricot sauce. I think it looks like it tastes - pretty darn good.
I will continue to peruse Pinterest in the hopes of finding tasty new recipes. In the meantime, enjoy the ones I have posted below:
adapted from Bliss - I had to alter this recipe a little bit to get it to taste like avocado (instead of spinach) and to not be so thick
2 medium ripe avocados, pitted
2 garlic cloves
1/4 cup packed basil
1 cup spinach
1 teaspoon kosher salt
1/4 cup tablespoon extra virgin olive oil
1/4 cup freshly grated Parmesan
1 pound spaghetti
basil leaves to garnish
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and reserve 1 cup of the cooking water.
While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocados and place in a food processor. Zest and juice the lime and add along with the basil, garlic, spinach, salt and pepper. Blend until smooth.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed. Top with the grated parmesan and basil and serve.
adapted from Closet Cooking
1 (14 oz) can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded (get the kind with cream cheese for extra gooeyness)
1/4 cup Parmesan cheese, grated
1 loaf Italian bread, sliced in half lengthwise
mozzarella and Parmesan for topping
Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and Parmesan together.
Hollow 1/2 an inch out of the center of both halves of the bread.
Spread the mixture into the depression in the bread and top with more cheese.
Bake in a preheated 350F oven covered in foil for 20 minutes.
Remove the foil and continue to bake until the cheese is melted and golden brown.
Coconut Chicken with Apricot Sauce
adapted from Pennies on a Platter - I ended up using about 1/2 the amount of butter originally called for.
1 cup sweetened coconut flakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 boneless chicken breasts
1/2 stick unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.